Mini Omelets
Servings: 12 mini omelets
Calories: 83kcal
A quick and customizable breakfast baked in a muffin tin, packed with veggies, cheese, and protein. Great for meal prep or grab-and-go mornings.
Print Recipe
Equipment
- measuring cups and spoons
- Large knife
- cutting board
- 2 skillets
- 4 small bowls
- Fork or whisk
- Muffin tin
- Cooking spray or oil
Ingredients
- ¼ cup pork sausage
- 2 slices bacon
- 4 eggs
- ½ cup milk
- ⅓ cup smoked gouda cheese or cheddar hand shredded
- 1 ½ tbsp red bell pepper finely chopped
- 1 ½ tbsp green bell pepper finely chopped
- 1 ½ tbsp yellow onion finely chopped
- 1 ½ tbsp fresh spinach finely chopped
- 1 ½ tbsp roma tomato finely chopped
Instructions
- Preheat oven to 350°F
- In a small frying quickly crumble and cook the sausage over medium heat
- Remove the cooked sausage to a bowl
- Using scissors chop the bacon into the hot frying pan and cook quickly
- Meanwhile, grease the muffin tin cavities and chop the vegetables, if needed
- In a large bowl, whisk together eggs and milk
- Divide this egg mixture evenly into 4 small bowls
- To the first bowl, add red bell pepper, yellow onion, and spinach
- To the second bowl, add the cooked sausage
- To the third bowl, add half the bacon and green bell pepper
- To the fourth bowl, add the remaining bacon and diced tomato
- Divide shredded cheese evenly across all four bowls and stir each to combine
- Pour each mixture evenly into 3 muffin tin cups (totaling 12)
- Bake for 12–14 minutes, or until eggs are set and cooked through
- Let cool slightly before serving, or cool completely before freezing
Nutrition
Serving: 1 Serving | Calories: 83kcal | Carbohydrates: 1g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 136mg | Potassium: 84mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 367IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 0.4mg